Yields 6 Parathas
For outer layer:
- 4 cups Mooli/radish, grated
- 1 tablespoon oil + more for frying paratha
- ¼ teaspoon carom/ajwain seeds
- ½ teaspoon cumin seeds
- 1 teaspoon ginger paste
- 2 green chilies, chopped
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- ½ teaspoon amchur powder (dried mango powder)
- Salt to taste
- 1½ cups chapati atta (whole wheat flour)
- 2 tablespoons oil
- Salt to taste
- ½ cup water
Take grated mooli in a bowl. Sprinkle some salt on it and keep it aside for 10–15 minutes. Then squeeze all the water from it.
Heat the 1 tablespoon of oil in pan on medium heat. Once hot, add cumin seeds and carom seeds, and let them sizzle. Then add ginger paste, green chilies, and squeezed mooli. Mix well.
Add red chili powder, amchur, and garam masala. Mix well. Cook mixture till there is no more water. Let the stuffing cool completely.
While it is cooling, make the dough. Take atta, salt, and oil. Rub mixture with your fingertips. Add a little water at a time and knead into smooth dough. Let it rest for 15 minutes.
Divide the dough into 6 equal portions, roll it into smooth balls and flatten them between your palms. Also divide the stuffing into 6 parts.
Before you start rolling, heat tawa or pan on medium heat to fry paratha. Dust balls with dry flour. Roll into 4-inch circles.
Put some stuffing in the centers, gather the edges and pinch to seal them tightly. Flatten by pressing lightly, and again dust in dry flour. Gently roll into 5- to 6-inch circles.
Now, fry the paratha on hot tawa on both sides using oil. It should have nice golden brown and crispy spots. Please go liberal on oil while frying. Make sure the edges are also cooked.
Serve hot or keep them in insulated container. Please put a paper towel in the bottom of the container so all the moisture from the hot paratha will get absorbed by towel.
Recipe courtesy of: